Mushrooms( 250 gm)
capsicum ( 2 medium)
tomato ( 2 large)
onion ( 1 large )
garlic (7-8 pods)
mustard seeds ( 1 tsp)
cumin powder (1/3 tsp)
coriander powder (1/3 tsp)
green/red chillis ( 2 nos)
red chilli powder ( 1/2 tsp )
pancha-phutana (1/4 tsp)
grated ginger ( 1 tbs )
cooking oil (3-4 tsp)
turmeric (1 tsp),
finely cut coriander leaves ( 2 tbs ),
salt to taste.
Preparation:
Fill a large vessel with water and add turmeric. Immerse the mushrooms in the water and leave for 10 mins. Drain the turmeric water and wash the mushrooms with sufficient fresh water.
Cut the mushrooms, capsicum and tomato into medium sized chunks. Slice the onion into thin pices.
Grind the mustard seeds and garlic pods into a fine paste.
Cooking:
Heat the oil in a wok. Add the pancha-phutana, slit green chillis / red chillis and onions. Stir fry for 1 min.
Add the grated ginger, fry for 30 secs and follow with onion pieces.
Fry for 2 mins and then add the tomato.
Stir fry till the tomato becomes a bit mashy.
Add the capsicum at this stage and fry for 3-4 mins.
Add the mustard-garlic paste along with 2 1/2 cups of water.
Sprinkle cumin powder, coriander powder, chilli powder, turmeric and salt.
Cover with a lid and boil for 8-10 mins. Do not allow all the water to evaporate.
Sprinkle the coriander leaves and remove from fire.
Serve with rice.
No comments:
Post a Comment